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Air Fryer Pesto Rosso - A Bright, Savory Weeknight Favorite

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Sun-dried tomatoes in oil (1 packed cup, drained, plus 2–3 tablespoons of the oil)
  • Cherry or grape tomatoes (2 cups)
  • Fresh basil (1 packed cup)
  • Toasted almonds or pine nuts (1/3 cup)
  • Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Garlic (2–3 cloves)
  • Extra-virgin olive oil (2–4 tablespoons, as needed)
  • Red chili flakes (optional, 1/4 teaspoon)
  • Lemon (zest and juice of 1/2 lemon)
  • Pasta (12 oz; short shapes like fusilli, orecchiette, or penne work best)
  • Kosher salt and black pepper
  • Optional add-ins: cooked chicken, shrimp, or white beans; baby spinach; burrata

Method
 

  1. Preheat and prep. Preheat your air fryer to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
  2. Toast the nuts. Add almonds or pine nuts to the air fryer basket in a small, heat-safe dish or on a piece of foil. Air fry for 3–4 minutes, shaking halfway, until lightly golden. Set aside to cool.
  3. Roast the tomatoes. Toss cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Air fry for 6–8 minutes, shaking once, until blistered and juicy. Remove and keep warm.
  4. Cook the pasta. Boil pasta until al dente. Reserve 1 cup of pasta water before draining.
  5. Make the pesto rosso. In a food processor, combine sun-dried tomatoes (drained), 2 tablespoons of their oil, toasted nuts, basil, Parmesan, garlic, lemon zest, and chili flakes if using. Pulse to a coarse paste.
  6. Adjust the texture. With the processor running, stream in olive oil (and a splash of pasta water if needed) until the pesto is smooth but thick. Season with salt, pepper, and a squeeze of lemon juice to brighten.
  7. Toss it together. Return drained pasta to the pot. Add the pesto and a splash of reserved pasta water. Toss over low heat until the sauce clings and looks glossy. Fold in the roasted tomatoes.
  8. Finish and serve. Taste and adjust salt, pepper, and lemon. Plate with extra Parmesan, a drizzle of olive oil, and fresh basil. Add optional protein or a spoon of burrata on top for extra richness.